Salt gets a bad press. I know it’s responsible for the untold misery of heart disease, high blood pressure and a thousand other fairly major medical complaints, but it also has a near mythical ability to preserve food and concentrate flavour, the closest thing to culinary alchemy there is. This duck prosciutto, a ham born [...]
Rabbits are plentiful, sustainable, cheap and healthy*. Cooked properly, they’re delicious. Cooked badly, they’re about as appetising as an old boot. I’ve found that farmed rabbits can be successfully roasted with lemon, rosemary and garlic, but try the same treatment with a lean, muscular wild rabbit and the dish generally ends up in the bin. [...]
A shoulder of lamb is a hefty cut, but it’s cheap and it goes a long way. This method leaves the lamb falling apart, tender from the best part of a day in the oven. It’s very satisfying and relaxing to know that something great is happening in your oven at home whilst you’re out [...]
Black pepper,
Cayenne pepper,
coriander,
garlic,
Hugh Fearnley-Whittingstall,
lamb,
Lamb and mutton,
lamb shoulder,
Meat,
paprika,
slow cooking,
slow food,
slow roasting,
spices